Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag – they can stay frozen up to 6 months.

Continue like this until bag is full.

Dump bag into pot and fill ¾ of the pot (or until scraps just start to float) with water.